South of the Border Chicken Pasta Skillet

Ingredients
2 cups medium-shaped pasta, uncooked
1 lb. Boneless skinless chicken breasts, cut into bite-size pieces
1 jar (16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 pkg. (10 oz.) frozen corn
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. Ground cumin
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

Directions

COOK pasta as directed on package.

MEANWHILE, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 min. or until done. Add next 4 ingredients; mix well. Simmer on medium-low heat 6 min. or until cream cheese is melted, stirring occasionally.

DRAIN pasta; add to chicken mixture in skillet with 1/2 cup shredded cheese. Simmer 3 min. or until cheese is melted, stirring occasionally. Top with remaining shredded cheese; cover. Remove from heat. Let stand until cheese is melted.